Colorado State University Extension states that home food preservation saves money for some people. Costs to consider when figuring the economics of food preservation include produce and ingredients, equipment and supplies, fuel consumption, capital outlays, time and energy, and the cost of similar food preserved commercially. Freezing is simple and keeps food more like fresh produce than other preservation methods. However, a freezer is costly to purchase and operate. Source: www.extension.colostate.edu/topic-areas/nutrition-food-safety-health/cost of-preserving-and-storing-food-8-704/

To combat rising  food prices, continue consumers are faced with finding ways to stretch their food dollars. A food Preservation class was  coordinated and planned by the Northern KY area Director for the Family and Consumer Sciences  and Nutrition Agents for Kentucky State University Cooperative Extension Program to assist limited-resource families with their food budgets. 

 Eleven Agents received training on the following : Food safety and sanitation. bacteria and how they grow, principles of home canning, recipes, equipment, high- and low-acid foods, using a boiling water bath canner using a pressure canner, and food spoilage.

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This training provided new information for many and for some, a first-time canning experience. Each participant was able to take a sample home, of canned fruits and vegetables. A discussion of home freezing and drying was included in this training.  Also  discussed were ways to incorporate this training into county programming and work with other Agents for the hands-on- activities. Verbal Feedback from participants was positive with many wanting to go home and practice the techniques shown during